In Singapore they are only ever available for breakfast... but yes it would be a nice lunch.

I have watched them prepare for next day's cooking.... making balls of the dough and leaving them in a big plastic bowl... ready for the breakfast trade. Later in the day not available... other than the odd place might have a few "left overs" and they are not very nice other than straight off the hot-plate (they go soggy). However... later in the day/evening... they fire up the hot plate again and make "Murtabaks"... which are the same thing only with a substantial filling...

From Wikepedia

Quote:

In Malaysia, where it is called "murtabak", it is sold in Indian Muslim restaurants and stalls, and usually includes minced mutton, along with garlic, egg and onion, and is eaten with curry gravy, sliced cucumber, onions and tomato sauce. Murtabak also usually includes mutton in Yemen. In Indonesia, particularly Jakarta and other cities, it is called "martabak", and has two versions: a sweet one, and a savory one with egg and meat. Lately, vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many Indian Muslim restaurants in Singapore, most famous being those restaurants facing the Sultan Mosque near Arab Street.

BBMThat is the VERY PLACE I was having breakfast most days in Singapore. Zan Zan Restaurant and Victory Restaurant are two I have visited since 1994.... there is at least one other... also good... but I don't know the name.

The Singapore meal shown in photo above is in Victory Restaurant.

_________________Do not go gentle into that good night.___________ Rage, rage against the dying of the light

Coming from Philly, I am very big into Italian food. Then later came along the French Restaurants and smaller Bistro's - so got into that too. But, I am really lacking in Indian, Thai, Chinese, etc. types of food.That will be one of my New Year resolutions I think. Thanks for the PUSH... I needed it.Am into baking now too. Love that.

I like Asian food. NZ and Australia have for years absorbed Asian immigrants... and so there is a lot of Asian cuisine.

I will say.... the sort of food we get as a "Westernised" version of various Asian foods (which is great)... is not quite the same as you get on the streets in Asia. Chinese restaurants here (for example) serve more exotic dishes... I guess it is the "banquet" stuff... rather than the everyday food of each country.

And Indian Food.... is almost traditional British food now. It is very popular in UK.

_________________Do not go gentle into that good night.___________ Rage, rage against the dying of the light

Bacteria can wake up in your kitchen after a thousand years of sleepJanuary 5, 2015 - 06:05Do you ever cook too much rice or pasta and save the remains for another day? Then you should watch out for this little critter. The bacteria can have been dormant for over a millennium – only to be energised back to life when you prepare your dinner.

Got this as a Xmas gift, and have been cooking steaks, chops & chicken with it.You can cook food to an exact temperature (to rare, med rare, med, done, well done) every time. So far, everything I cooked this was delicious: juicy and tender.

To use it, you put the food item into a zip-lock bag, push out the air by submerging it into the water filled pot, then seal the bag and cook it in water preheated to the required temperature. For meat, after it's done, you sear it in a pan for about a minute each side. It takes anywhere from forty minutes to a few hours to cook this way, depending on what you're making. But the HUGE advantage is that the food will not overcook. Even if you leave it in the pot for 12 hours or more, it will remain the same degree of done-ness and tenderness.

Chefs at gourmet restaurants have been using industrial sous vide cookers for years. They pre-cook steaks before lunch or dinner-time rush, and have them ready to plate minutes after receiving an order.

I tried this prepping-ahead method with a 2-inch thick sirloin steak yesterday, immersing it in the water pot at 11:00 am, at 135-degrees F for medium-rare. I left it there until 6:00 pm, and it was perfectly medium-rare and juicy after searing and serving.

My next experiment will be to slow-cook tougher grades of meat, and see how that works.

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The problem with putting two and two togetheris that sometimes you get four, and sometimes you get twenty-two. -Dashiell Hammett

I tried a tough-cut of meat - two inch thick chuck steak - and immersion cooked it for 30 hours. Put it in at noon on Tuesday, was ready by dinner-time Wednesday. Was as juicy and tender as Filet Mignon! (mild exaggeration )

Also Sous Vided frozen vacuum sealed packages of halibut and swordfish. That way didn't have to mess with zip-lock bags. It was relatively quick: just dropped the sealed packages into the water pot; 70 minutes from frozen to perfectly cooked, plus a minute searing of the filets each side.

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The problem with putting two and two togetheris that sometimes you get four, and sometimes you get twenty-two. -Dashiell Hammett

Lol Rumple back in the day worked at a place called Wagon Wheel (froggie might know it) Rte 18 Wareham and their claim to fame was 'twin lobsters' or all you can eat fried seafood for $9.95. That's where I learned the smaller 1.25-1.5lb lobsters are actually the best for meat as once they get to 3.lb or so it requires a commercial process to efficiently break them up.

Getting meat from legs & body is definitely a skill best learned as a kid. We usually serve with corn & baby red potatoes. Along the way family insisted not dinner without spinach artichoke dip in bread bowl. Which is hardest part to make since spinach must be defrosted & squeezed dry, then sqeeze & chop artichokes to add to knorrs dry vegi dip with 1/2c ea mayo, sour cream & shredded parmesan into prepared round bread w/ insides torn apart & toasted w dip.